Listeria monocytogenes

Description Listeria monocytogenes is a gram-positive motile facultative anaerobe that inhabits a variety of environments. Using selective media it can be readily isolated from soil, water, vegetation and processed products, including ready-to-eat products designated for human consumption (Graves et al., 1992). The bacterium was named monocytogenes because one distinguish characteristic of infection in rabbits, which was the production of monocytosis in blood (Shuin et al., 1982). L. monocytogenes is phychrophilic

Listeria monocytogenes can cause a food borne illness called Listeriosis. (Murano 2003) This bacterium can be found in soil and water. (Murano 2003) Unlike many other germs, it can grow in cold temperatures such as the refrigerator. Listeria monocytogenes can be killed by pasteurization and cooking. (Murano 2003) Some foods that are typically contaminate by Listeria monocytogenes are a variety of raw foods, processed foods and foods made from unpasteurized milk. Vegetables can become contaminated

Listeria monocytogenes Introduction Listeria monocytogenes, a motile, gram-positive rod, is an opportunistic food-borne pathogen capable of causing listeriosis in humans. Listeriosis includes manifestations of septicemia, meningitis, pneumonia, and encephalitis. L. monocytogenes is also implicated in miscarriages, stillbirth, and premature birth for pregnant women. L. monocytogenes is a tough bacterium resistant to freezing, drying, and heat; most strains have been shown to be pathogenic. It

A Dairy Problem: Listeria monocytogenes I. History One of the earliest detections of Listeria was in 1924 by E.G.D. Murray from rabbits. He isolated Gram-positive rods from a rabbit’s blood in the laboratory. He was unable to classify it with other bacterial genus, thus he decided to call this new species Bacterium monocytogenes. However, only after 1940 that this bacterium was given the genus name Listeria by J.H.H. Pirie. He was able to classify it due to its catalase-positive, Gram-positive rod

Listeria monocytogenes is a dangerous bacterium capable of contaminating food products if not successfully controlled. The foodborne illness listeriosis is often the result of consuming foods tainted with this pathogen. As a result, Canada has developed a Policy on Listeria monocytogenes in Ready-to-Eat foods to help protect Canadians from this bacterium and its detrimental effects. This paper will thoroughly examine the origin of this federal policy, the influences on its creation and its amendments

Prior to the cantaloupe outbreak of Listeria monocytogenes, there were no previous incidents with Jensen Farms foods. On September 8th, the CDPHE; and on September 9th, 2011, the FDA collected and tested samples from grocery stores where the ill people reported buying cantaloupe, after the first incident on September 2nd (CDC 2012b). The FDA found that 9 of 10 cantaloupes tested positive for L. monocytogenes (FDA 2012). Then on the 10th of September, the CDPHE and the FDA visited Jensen Farms to

Understanding Listeria Monocytogenes and How It Effects our Community According to Center for Disease Control and Prevention Listeriosis is a serious infection caused by the germ L.monocytogenes. The disease primarily affects pregnant women, newborns, geriatrics, and people with compromised immune systems. The onset of symptoms usually occurs after consuming contaminated food. The purpose of this paper is to increase awareness of the disease and educate the community in prevention to decrease outbreaks

Listeriosis is predominantly a food-borne illness caused by the ubiquitous Gram-positive bacterium Listeria monocytogenes, initially recognized as a foodborne pathogen in the early 1980s. People most prone to the disease are pregnant women, newborns, elderly, and those with HIV or other diseases that compromise immunity. Listeria infections are associated with a high mortality rate, thus effective treatment and prevention are essential. Antimicrobial therapy Successful treatment of listeriosis

(a) In 2011 there was a multistate outbreak of Salmonella Heidelberg infections. There were a total of 190 affected individuals from 6 states [New York (109), New Jersey (62), Pennsylvania (10), Maryland (6), Ohio (2), and Minnesota (1)]. Research showed a correlation between the outbreak and a contaminated kosher chicken liver product labeled as "kosher broiled chicken livers" from Schreiber Processing Corporation. This product is one that not ready-to-eat requiring cooking before eating. According

(History of Blue Bell). After receiving several accolades, including being hailed as one of Forbes “50 of America’s Best,” Blue Bell faced a devastating set back in 2015 when a listeria outbreak occurred (FDA). Samples taken from a Blue Bell